Good Eats!

Coconut Macaroons

Coconut Ingredients YES -min Coconut YES 2_Fotor-min Coconut yes-min Coconut yes 3-min Coconut yes 4-min coconut yes 5-min
The best part of the holiday season is all the baked treats! I can not resist the peppermint bark, homemade fudge and Christmas cookies. I swear I gain at least 10 pounds this time each year!

Growing up my grandmother would make a huge cookie basket with a variety of my favorite cookies. One of my all time favorites is her coconut balls rolled in POWDERED SUGAR! Delicious!

This past weekend after watching way too many hours of Food Network, I convinced myself to bake! I decided on a spin off of my Grandmother’s Coconut balls- the Coconut Macaroon!

I have always wanted to try to make these and the recipe seemed relatively easy since there are only 5 ingredients. I selected the recipe from one of my favorite Food Network Chefs, Ina Garten.

I followed her recipe perfectly (so I thought!)

“Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake on 325 for 25 to 30 minutes, until golden brown.”

The ONLY problem I ran into is rather than reaching for the parchment paper, I used the wax paper next to it in the cabinet- UH OH! Yes, that’s right I totally used the wrong paper and my coconut macaroons STUCK to the wax paper. Luckily, I was able to salvage the cookies by peeling the paper off the bottom! Other than that they were perfect. Toasted on the outside and chewy on the inside!

Recipe by Ina Garten

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown.

Cool and serve.

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